Quick Chicken Enchiladas

30 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers.” - by Sheri Ferrell

Ingredients

1 (10.75 ounce) can condensed nacho cheese soup
1/2 cup milk
3 cups cooked, diced chicken meat
1/2 cup salsa
1 (4 ounce) can diced green chiles
10 (8 inch) flour tortillas

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, mix together cheese soup and milk.
In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
Bake for 30 minutes.

Nutrition

Amount Per Serving (8 total)

Calories
343 cal
17%

Carbs
39.8 g
13%

Based on a 2,000 calorie diet

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Reviews (30)

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schmerna

Jan. 16, 2004

"Edible but not special at all. The milk & soup mixture tasted very fake. If I ever make this again I will top with real cheese and sour cream and add a lot more spices...." See more"

NICOLE CRAN

Jul. 13, 2003

"I've made this recipe over and over again, and it keeps getting better each time. I've shared the recipe with friends and they say the same thing- delicious!! It's the one dinner I've made that actu..." See moreally came out the way I hoped. Thanks for a great recipe that will always be one of my favorites!"

IVERYGIRL

Jun. 22, 2003

"This recipe is so good...I used red enchilada sauce mixed with the cheese soup to pour over the top to add more flavor. I also doubled the recipe for company and it made a nice presentation with the ..." See moreolives on top! This is a keeper for sure!"

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